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Chickpea Noodles Soup

Ideal for when the weather is really cold, or anytime you want something warm and comforting, this flavorful vegan noodle soup comes together in just 30 minutes. The recipe features fresh spinach and Ramen noodles, but feel free to substitute your favorite such as brown rice spaghetti, or even vegetable noodles of sweet potato, zoodles….possibilities are endless! Warm, healthy and super delicious, you’ll love this vegan version of the classic comfort food! I use my Instant pot Electric cooker but stove top pressure cooker can be added. And many of you may think that don’t the noodles get soggy but for some reason, they don’t but if desired, feel free to add last for quick cooking noodles like Ramen. Below is the video instruction for making the soup.

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Chickpea Noodles Soup

Prep Time

10mins

Cook Time

20mins

Total Time

30mins

Course: Side Dish

Cuisine: Mediterranean

Recipe Creator: Bhavna

Ingredients

2tablespoonsextra-virgin olive oil

1/3cuponion diced

4-6clovesgarlic minced

1/3cupcelery diced

1large carrot diced

1teaspoondried oregano

1teaspoondried basilI use mixed dried Italian seasoning

Kosher salt and freshly ground pepper

1 14-ouncecan no-salt-added diced tomatoes keep rest of the 1/2 can for other recipe

1 7-ouncecan crushed tomatoes if desired keep rest of the 1/2 for other recipe

2cupslow-sodium vegetable stock.

1 7-ouncecan low-sodium chickpea beans drained and rinsedkeep rest of the 1/2 for other recipe

1/2cupNoodles/ pasta

2tablespoonschopped fresh basil or simple garnish with baby spinach if no basil available.